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Adorable Bunny Butt Cookies are the most perfect cookie recipe for Easter! The cutest bunny butts atop cake mix sugar cookies that are surprisingly simple to make thanks to the prepared ingredients like a cake mix, marshmallows, and shredded coconut.
For more festive and adorable bunny recipes try my Bunny Bait Trail Mix or Bunny Bark.
Cute Bunny Butt Cookies Recipe (Easy To Make With A Cake Mix)
You will love these cutest cookies with cute little bunny butts on top! If there is one thing cuter than a bunny – it would have to be a bunny butt with it’s fluffy bunny tail and little bunny paws! These cookies have an easy prep thanks to the boxed cake mix that gets turned into the sugar cookie base.
Shredded coconut completes the fluffy bunny fur and then marshmallows and pink candy melts are strategically placed in the center of each cookie to create the adorable bunny butt. This is the perfect treat to make for a fun weekend project with the kids to celebrate the Easter holiday.
Ingredients Needed
There are 3 different parts to these adorable cookies – but don’t worry, each step is fairly simple with easy prep and not a whole lot of ingredients. Let’s see what we’ll need to make the adorable easter cookies.
Cookie Ingredients
- Vanilla OR White Cake Mix : A box white cake mix or vanilla cake mix is the cookie base for the bunny butts to sit on.
- Large Eggs
- Vegetable Oil
Vanilla Frosting Ingredients
- Butter : The butter needs to be softened to room temperature to avoid lumps in the frosting.
- Powdered Sugar
- Vanilla Extract
- Heavy Cream
Bunny Butt Decoration Ingredients
- Shredded Sweetened Coconut
- 16 Large Marshmallows : These are the larger sized marshmallows. The ones you would use for roasting s’mores.
- 16 Mini Marshmallows
- Light Pink Candy Melts
How To Make Adorable Easter Bunny Butt Cookies
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
Make The Cookies : In a mixing bowl using an electric mixer, or use a stand mixer with the paddle attachment, add the dry cake mix, eggs, and oil. Beat until thoroughly combined. Use a medium cookie scoop to drop the cookie batter onto the prepared cookie sheets (12 per sheet). Bake for 8-10 minutes or until the edges are set and start to turn a light golden brown.
Remove the cookies from the oven and allow the cookies to cool on the cookie sheet for 10 minutes before transferring them to a cooling rack to cool completely.
Frosting : In a medium mixing bowl, beat the butter with a hand mixer or stand mixer until it’s light and fluffy. Add the powdered sugar, vanilla, and 1 tablespoon of milk and beat until well combined and creamy. Add more milk, as needed, only about 1 teaspoon at a time until the frosting reaches a consistency where it can easily be spread but still hold its shape.
Set aside 3 tablespoons of the frosting to be used for later.
Assembly & Decorations : Cut the large marshmallows in half crosswise to create the bunny feet and set them aside. Frost the completely cooled cookies with a layer of frosting. Immediately dip the frosted part of the cookie into the shredded coconut to create the bunny fur.
Spread a small amount of the reserved frosting on the bottom of the mini marshmallow and stick it into the center of the coconut-covered cookie to create the tail.
Place a small amount of frosting on the cut side of the large marshmallow (the sticky side of both of them) and stick them side by side on the bottom of the cookie to create the bunny feet.
Melt the pink candy melts according to the package directions. Add the melted candy melts into a piping bag or into a sandwich-sized Ziploc bag and snip the bottom corner off. Pipe an oval shape in the middle of the marshmallow feet (on each one) to create the pad of the bunny feet. Pipe three small dots below each oval to create the bunny toes.
Allow the frosting to set before serving the cookies.
Recipe FAQ’s
Can I Use Homemade Sugar Cookies?
Yes! Feel free to use your Favorite Sugar Cookie Recipe instead of the cake mix cookies that the recipe calls for. Make sure the cookies are completely cooled and that they are cut using circle cookie cutters. The cookies also need to be about 3-inches in diameter, in a circle shape.
Can I Use Store-Bought Sugar Cookie Dough Instead?
Yes, use store-bought cookie dough and bake according to package directions. I would recommend using the log of cookie dough that you cut into cookie slices and bake, or you can use the package of sugar cookie dough that already comes in portioned out dough balls.
How Do I Store Leftover Cute Little Bunny Butt Cookies?
Store the cookies in a single layer in an airtight container at room temperature for up to 3 days.
Are There Any Substitutions I Can Make?
- Coconut : If you’re not a fan of coconut simply leave it off or use white sprinkles or sanding sugar instead.
- No Piping Bag? : Use a sandwich-size Ziploc bag with the corner snipped off.
- Pink Candy Melts : If you can’t find these or don’t want to buy them – reserve a small amount of the frosting and add a very small amount of red food dye to dye it a light pink color. Or melt some white almond bark, white chocolate chips, or white melting wafers and then add some red food dye to create a very light pink color.
Bunny Butt Cookies
Ingredients
Cookies
- 1 box (15.25 oz) vanilla OR white cake mix
- 2 large eggs
- 1/2 cup vegetable oil
Vanilla Frosting
- 12 tablespoons (1½ sticks) butter (room temperature)
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 2-4 tablespoons milk
Bunny Butt Decorations
- 2/3 cup shredded sweetened coconut
- 16 large marshmallows
- 16 mini marshmallows
- 1/4 cup light pink candy melts
Instructions
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper and set aside.
Cake Mix Cookies
- In a mixing bowl using an electric mixer, or use a stand mixer with the paddle attachment, add the dry cake mix, eggs, and oil. Beat until thoroughly combined.*About 1-2 minutes, start on low speed and increase as needed.1 box (15.25 oz) vanilla OR white cake mix, 2 large eggs, 1/2 cup vegetable oil
- Use a medium cookie scoop to drop the cookie batter onto the prepared cookie sheets (12 per sheet).
- Bake for 8-10 minutes or until the edges are set and start to turn a light golden brown. Remove the cookies from the oven and allow the cookies to cool on the cookie sheet for 15 minutes before transferring them to a cooling rack to cool completely.
Frosting
- In a medium mixing bowl, beat the butter with a hand mixer or stand mixer until it's light and fluffy.12 tablespoons (1½ sticks) butter
- Add the powdered sugar, vanilla, and 1 tablespoon of milk and beat until well combined and creamy. Add more milk, as needed, only about 1-2 teaspoons at a time until the frosting reaches a consistency where it can easily be spread but still hold its shape.*Set aside 3 tablespoons of the frosting to be used for later.2½ cups powdered sugar, 1½ teaspoons vanilla extract, 2-4 tablespoons milk
Decorations & Assembly
- – Cut the large marshmallows in half crosswise to create the bunny feet and set them aside. – Frost the completely cooled cookies with a layer of frosting. Immediately dip the frosted part of the cookie into the shredded coconut to create the bunny fur. – Spread a small amount of the reserved frosting onto the bottom of the mini marshmallow and stick it into the center of the coconut-covered cookie to create the tail. – Place a small amount of frosting on the cut side (sticky side) of the large marshmallow and stick them (frosting sticky side down) side by side onto the bottom of the cookie to create the bunny feet. – Melt the pink candy melts according to the package directions. Add the melted candy melts into a piping bag or into a sandwich-sized Ziploc bag and snip the bottom corner off. Pipe an oval shape in the middle of the marshmallow feet (on each one) to create the pad of the bunny feet. Pipe three small dots below each oval to create the bunny toes.2/3 cup shredded sweetened coconut, 16 large marshmallows, 16 mini marshmallows, 1/4 cup light pink candy melts
- Allow the frosting to set, at room temperature, for about 30 minutes before serving the cookies.
Nutrition
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